Abstract
This chapter provides an overview of bacteriocins from Carnobacterium and Leuconostoc. The genus Carnobacterium includes the atypically nonaciduric lactobacilli from chilled chicken meat and vacuum-packaged meats. The genus Leuconostoc is recognized and included among the lactic acid bacteria. These bacteria are found on plants and in habitats notably similar to lactobacilli and lactococci. The chapter also discusses bacteriocins produced by Carnobacterium and Leuconostoc species. The knowledge of bacteriocins produced by these bacteria is limited. In both genera, bacteriocinogenic (Bac+) strains are described. Several strains of these bacteria isolated from vacuum-packaged beef, pork, lamb, and bacon were shown to produce bacteriocins. Carnobacterium piscicola LV 17 produces bacteriocins with a bactericidal mode of action against strains of other lactic acid bacteria. The bacteriocins are heat resistant and their production is detected early in the growth cycle in APT broth. The study of bacteriocins produced by meat lactics is motivated by the possible use of Bac+ strains of Carnobacterium and Leuconostoc spp. or their bacteriocins to extend the storage life and enhance the safety of chill-stored meats.
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